Rinse the strawberries and remove green leaves. Then dry them completely. (Make sure to dry them properly before covering them with the red bean paste.)
Divide the red bean paste into 6 equal-sized balls. Flatten each ball and wrap each strawberry with the red bean paste. Set them aside.
In a microwave-safe bowl, whisk together mochiko, sugar, and water. It’s important to whisk until everything is dissolved completely.
Cover the bowl with plastic wrap or kitchen towel loosely.
Microwave at full power for 2 minutes. Take it out and mix with a wet spatula. Cover and microwave for 30 more seconds until the dough becomes slightly translucent.
Transfer the cooked mochi dough onto the cornstarch-dusted parchment paper. Sprinkle a thin layer of cornstarch onto the dough.
Divide the dough into 6 equal parts and flatten each one into a circular shape. You can easily stretch the dough using your hands. (If your dough is too hot, wait for a few minutes until it’s cool enough to handle. Don't wait too long or your dough won't be stretchy enough.)
Place each red bean paste covered strawberry in the center of each mochi wrapper. Make sure the pointing end is positioned at the center of the wrapper.
Pinch the four corners of the mochi wrapper, and then pinch the remaining corners together.
Tap the bottom of mochi with cornstarch. Brush the assembled green tea mochi with a brush gently to remove excess cornstarch.
Repeat this process for the rest of the dough and fillings. Serve at room temperate. They can be store in the fridge for up to 2 days.